Moutabal (creamy Eggplant Dip)

Moutabal is a creamy eggplant dip that is a staple in Syrian Jewish cuisine. It is a delicious and versatile dish that can be served as an appetizer or a side dish.

Moutabal (creamy Eggplant Dip)

Ingredients

  • 2 large eggplants
  • 2 cloves of garlic, minced
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt to taste
  • Parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
  3. Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and place the flesh in a colander to drain excess liquid.
  4. In a food processor, combine the eggplant, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth.
  5. Season with salt to taste and transfer the dip to a serving bowl.
  6. Drizzle with olive oil and garnish with chopped parsley before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Protein
3g
Carbohydrates
10g
Fat
8g

Supplies

Baking sheet Food processor Colander

Tools

Fork Knife Serving bowl

Serving suggestions

Serving suggestions: Serve with pita bread, crackers, or fresh vegetables.

Tips & tricks

Tips: For a smokier flavor, you can char the eggplants directly over a gas flame on the stovetop instead of roasting them in the oven.

Cost

$8